Mutabbal Silik Chard Tahini Dip Recipes

SWISS CHARD STALK AND TAHINI DIP

Steps:

• Steam the chard stalks about 15 minutes or until tender when pierced with a fork. Drain well, and allow to cool. Place in a food processor fitted with the steel blade. Puree, stopping the machine from time to time to scrape down the sides.
• In a mortar, mash the garlic with 1/2 teaspoon salt until you have a smooth paste. Add to the chard stalks. Process until smooth. Add the tahini, and again process until smooth. With the machine running, add the lemon juice and salt to taste. Stop the machine, taste and adjust seasonings.
• Transfer the dip to a wide bowl. It will be a little runny (unless the tahini you used was thick) but will stiffen up. Drizzle on the olive oil and serve.

MUTABBAL SILIK (CHARD-TAHINI DIP)

Steps:

• Bring a large pot of water to a boil. Remove the tough ends of the chard stalks and reserve for another use. (It's okay for some stems to remain.)Rinse the chard and blanch it in boiling water for about 2 minutes or until tender. The leaves should pluck easily from the stalks but still hold together. Drain and run under cold water to stop the cooking process. Squeeze well with your hands to remove excess water.
• Chop the chard and add it to a food processor along with the garlic, lemon juice and zest, salt, and oil to make a smooth paste. Blend at medium speed until the leaves form small pesto-like flecks. Drizzle in the tahini and pulse until it's a uniform pale green color. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste.
• When ready to serve, scoop the chard mixture onto a serving plate, drizzle it with the oil, and garnish with the sumac and Aleppo pepper.

SWISS CHARD IN TAHINI SAUCE

Steps:

• Bring the water to a boil in a medium pot, and add the Swiss chard ribs. Cover and simmer for 10 minutes. remove the ribs and drain well.
• Place the ribs in a food processor, and finely chop. Add the tahini, garlic, lemon juice, and salt, and blend well.
• Spread the blended mixture(silek) on a large, shallow plate, and garnish with the parsley. Sprinkle with the olive oil, and serve cold.